Save This Video for the Recipe

• portions: Yield: 12 servings
• temps total: 1 hour 37 minutes

Ingrédients

Cherry coffee cake

Montmorency Cherry Coffee Cake

Photo on page 71

Topping:

1 cup brown sugar

1½ tablespoons cinnamon

½ cup choppd walnuts

Coffee cake:

2 cups sour cream

2 teaspoons baking soda

4 cups flour

1 tablespoon baking powder

1 cup (2 sticks) butter, softened

1 1/2 cups granulated sugar

4 eggs

2

teaspoons vanilla extract

2 cups pitted, frozen Montmorency or other tart cherries, thawed and drained

Instructions

Preheat oven to 350 degrees. Spray a 13 x 9-inch baking pan with non-

stick cooking spray.

To make topping, mix together brown sugar, cinnamon and walnuts in a small bowl; set aside. Stir together sour cream and baking soda in a small bowl. In a separate bowl, mix flour and baking powder. In a medium mixing bowl, cream butter and sugar until fluffy. Add eggs to creamed mixture, one at a time. Stir in vanilla and beat

blend thoroughly.

Add sour cream and flour mixtures alternately to creamed mixture;

Spread one half of batter in prepared pan and cover with cherries. Sprinkle one-third of reserved topping over cherries. Spread remaining half of batter on top and sprinkle remaining two-thirds topping evenly over cake. Bake 60-75 minutes. Cover with foil after 30 minutes if cake is browning too quickly. Test for doneness by inserting knife in center. Serve warm.

Variations instead of cherries:

Blueberries

Sliced banana

Any pie filling. My favorites:

peach

apple

strawberry

When using pie filling spread the filling on top of the first half of the batter, then add the topping.

Bakery // spring recipe // coffee cake